Looking for a simple recipe for goat meat? Our family loves all things satay, or sate, as it is often spelled, whether it’s chicken satay, tofu satay, or goat satay. In fact, we created this recipe by combining parts of satay recipes for tofu and chicken. If you love peanut butter and have not tried satay before, your taste buds will thank you for trying this goat meat recipe.
Goat satay has a unique and rich flavor. The meat is typically marinated in a blend of spices, skewered, and then grilled, resulting in a tender and delicious flavor. The marinade often includes ingredients like garlic, ginger, and cayenne, which contribute to a combination of savory, tangy, and aromatic flavors.
Rather than skewering and grilling, we usually brown the meat in a cast iron skillet with a little unrefined peanut oil. The grilling or browning process carmelizes the meat, making it especially flavorful.
Whether you’re a seasoned chef or an adventurous home cook, this article will guide you through the process of creating a mouthwatering goat satay that is sure to impress your taste buds and transport you to the vibrant streets of Indonesia and Malaysia.
Table of Contents
Delicious goat satay starts with excellent meat
Hopefully, you either raise goats or know someone who does because finding good goat meat in the US is not an easy task. I’ve heard from many people, including my UMass students, that a lot of the meat found in stores is tough and contains lots of little bones. Because the goat meat demand in the US is greater than the supply, this means most goat meat is imported, so the quality is not what most Americans expect.
When we take our goats to the locker, we instruct them to cut all of the meat off the bone, grind half, and cube the other half. We use all of our goat meat for stir-fries, stews, and a couple of savory goatherd pies. If you like roasts, however, you could have the hind legs kept whole to use for roasted leg of goat.
If you can only find a bone-in cut of meat at the store, do your best to cut all of the meat off the bone and cube it for this recipe. If you cook the entire cut of meat first, you won’t get the benefit of the delicious carmelized flavor from browning, and if it includes ribs or neck bones, you will also wind up with a lot of those tiny bones in your finished dish.
Goat satay is traditionally served with a side of steamed rice, cucumber slices, and a generous dollop of spicy peanut sauce.
We serve it with cooked basmati rice for the most authentic flavor. If we are out of basmati, we have also served it over brown rice or even rice noodles.
Some variations of goat satay may be accompanied by a fresh salad or pickled vegetables to complement the rich and savory flavors of the dish.
This dish makes excellent leftovers and also freezes well when stored in single-serve food storage containers.
Goat Satay Recipe
- 1 pound boneless goat meat cut into 1-2 inch cubes
- 1/2 cup chunky peanut butter
- 1/3 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons water
- 2 tablespoons parsley minced
- 3 to 4 cloves garlic minced
- 6 tablespoons peanut oil unrefined for best flavor
- 2 to 3 small dried cayenne peppers crushed (removed seeds for less heat)
- 1 green onion sliced
- 1 tablespoon gingerroot minced
- 1 cup dry roasted peanuts
- Cut goat meat into ½ inch cubes. (Slicing meat is easiest if it is still slightly frozen.)
- In a bowl, stir peanut butter, soy sauce (or coconut aminos), honey, 2 tablespoons water, parsley, garlic, 1 tablespoon of the oil and hot pepper sauce until well blended. Cover and set aside.
- In a wok or large cast iron skillet over high heat, heat the oil. Add goat meat and red peppers. Sauté while stirring for about 2 minutes or until goat meat is no longer pink.
- Add green onion and ginger. Stir-fry until goat meat is lightly browned.
- Add peanuts and the peanut butter mixture, stirring until peanuts and goat meat are coated with sauce.
- Serve over cooked rice and garnish with additional peanuts and snipped green onions.